Open AccessFlavor precursors and sensory attributes of coffee submitted to different post-harvest processing
Author(s) -
Cíntia Sorane Good Kitzberger,
David Pot,
Pierre Marraccini,
Luiz Filipe Protásio Pereira,
Maria Brígida dos Santos Scholz
Publication year - 2020
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2020.4.700
Subject(s) - aroma , green coffee , flavor , food science , chlorogenic acid , chemistry , coffee bean , coffea arabica , taste , caffeine , cultivar , sensory analysis , aftertaste , horticulture , biology , endocrinology